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Foods of the Southwest Indian Nations

by Lois Ellen Frank

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893309,079 (4.29)None
In this gloriously photographed book, renowned photographer and Native American-food expert Lois Ellen Frank, herself part Kiowa, presents more than 80 recipes that are rich in natural flavors and perfectly in tune with today's healthy eating habits. Frank spent four years visiting reservations in the Southwest, documenting time-honored techniques and recipes. With the help of culinary advisor and Navajo Nation tribesman Walter Whitewater, a chef in Santa Fe, Frank has adapted the traditional recipes to modern palates and kitchens. Inside you'll find such dishes as Stuffed Tempura Chiles with Fiery Bean Sauce, Zuni Sunflower Cakes, and Prickly Pear Ice. With its wealth of information, this book makes it easy to prepare and celebrate authentic Native American cooking. Includes sources for special ingredients and substitutions. Chapters are organized by the staples of Native American cuisine: corn, vine-growing vegetables, wild fruits and greens, legumes, game birds, meats, fish, and breads.                 Awards2003 James Beard Award WinnerReviews"A stunning new cookbook." --Accent West"[A] wonderful introduction to America's oldest cuisine."--Phoenix magazine "One of the most stunning books of the year."--Austin American Statesman "Gorgeous . . . exceptional."--New Age Retailer… (more)
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Ah, Navajo Tacos! One of the things I miss most about living in the Four Corners was eating the yummy Navajo Tacos for lunch. There are some great recipes in this book with some of my favorite ingredients--I think the prickly pear syrup and blue cornmeal hotcakes are delicious--but my favorite recipe is the fry bread for tacos. Sprinkle cinnamon sugar on them, dip them in melted butter, or serve them with traditional taco toppings; fry bread is divine. ( )
2 vote GovMarley | Oct 7, 2014 |
Divided into sections by ingredient, the book begins with corn. The text provides an overview of the role corn played in various native cultures. Traditional methods are described for baking corn, preparing hominy, and making masa from scratch. More modern, traditionally-inspired recipes fill out the chapter. Additional sections cover chiles, vine plants (squash, tomatoes, melons), wild plants, beans, and game.

Read more: http://dewey641.com/?p=50
1 vote jolibrarytech | Mar 9, 2012 |
Color photographs, cultural essays, and history of the food enhance the recipes; Frank uses natural foods and long-proved NatAm ways to produce food in her own business and for the University of New Mexico, where she is a culinary anthropology; much updated version of an earlier book about Native American cusine - as made from the foods of nature.
1 vote EvalineAuerbach | Nov 16, 2010 |
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In this gloriously photographed book, renowned photographer and Native American-food expert Lois Ellen Frank, herself part Kiowa, presents more than 80 recipes that are rich in natural flavors and perfectly in tune with today's healthy eating habits. Frank spent four years visiting reservations in the Southwest, documenting time-honored techniques and recipes. With the help of culinary advisor and Navajo Nation tribesman Walter Whitewater, a chef in Santa Fe, Frank has adapted the traditional recipes to modern palates and kitchens. Inside you'll find such dishes as Stuffed Tempura Chiles with Fiery Bean Sauce, Zuni Sunflower Cakes, and Prickly Pear Ice. With its wealth of information, this book makes it easy to prepare and celebrate authentic Native American cooking. Includes sources for special ingredients and substitutions. Chapters are organized by the staples of Native American cuisine: corn, vine-growing vegetables, wild fruits and greens, legumes, game birds, meats, fish, and breads.                 Awards2003 James Beard Award WinnerReviews"A stunning new cookbook." --Accent West"[A] wonderful introduction to America's oldest cuisine."--Phoenix magazine "One of the most stunning books of the year."--Austin American Statesman "Gorgeous . . . exceptional."--New Age Retailer

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